It should still taste good, especially on Memorial Day or game day. Sometimes you just need to know what you're doing in the kitchen, like these chefs. And avoid gorging — if you must.

Choose a Leaner Meat

Choose a Leaner Meat

Instead of grilling up ribeyes, sausages, and burgers — at least instead of grilling them all the time — pick up a leaner cut of meat to cut out the saturated fat. "I think in general there is this attitude that lean cuts of protein aren't as flavorful or even cool," says Chef Richard Blais of The Spence, opening this winter in Atlanta. "But a chicken breast or beef tenderloin, or even a less expensive beef cut like a tri-tip steak, can be not only healthier but texturally superior."

Flavor with Herbs and Spices, Not Fat

Flavor with Herbs and Spices, Not Fat

Lean cuts are sometimes criticized for lacking flavor, but rubbing the meat with herbs and spices overcomes the problem. "You can make great barbecue chicken tandoori-style, which means removing the skin and rubbing it with a spice mix that you buy pre-made or mix yourself," says chef and author Art Smith. "A flank steak rubbed with fresh chopped herbs, mashed garlic, sea salt, and fresh ground pepper is easy and delicious."